5. Line the Dutch oven with the cupcake liners and then place an upside down cookie in each one.

6. Cover evenly with the batter.

7. Place 13 coals under the Dutch oven and 19 coals on the lid.

8. Bake for about 8 minutes or until the edges are firm, but the centers are still soft.

9. Let them stand for 1 minute, then remove from the Dutch oven carefully with tongs.

10. Invert the cupcakes and remove the paper liners so that the cookie is on the top.

A little Rain does not stop a determined Team Sayers member from preparing a camping meal at Monticello,IN.

Team Sayers member,cutting the biscuit for the monkey bread.

Anyone ready for the Team Sayer’s Monkey Bread?

Dutch Oven Monkey Bread

2 rolls of refrigerated biscuits, cut in fourths

½ c. sugar

½ c. brown sugar

3 Tbsp cinnamon

1 stick butter

1. Heat up 26 charcoal briquettes.

2. At home, mix cinnamon and white sugar. Put in large plastic baggie.

3. Cut biscuits into quarters and put them in the baggie with the cinnamon-sugar mixture. Shake and coat well.

4. Line Dutch oven with foil.

5. Melt butter and then add brown sugar.

6. Pour butter mixture over biscuits.

7. Put 10 charcoal briquettes under the Dutch oven and 16 coals on the lid of the Dutch oven.

8. Bake 35 – 45 minutes.

Serves: 6

2 Baggies a little dance and you have ice cream.

The finished Ice cream coming out of the baggie.

Zip-loc Baggie Ice Cream

1 sandwich baggie

1 gallon baggie

½ c. Ice Cream (or Rock) salt

Ice

1 Tbsp Sugar

¼ tsp vanilla

½ c. Milk

1 ½ c. Crushed Ice

In the small baggie, pour milk, sugar, and vanilla. Close the baggie and place it in the gallon baggie. Add some crushed ice and rock salt to the large baggie. Close the top, squeeze the air out, and be careful not to bust the bag.

Shake the bag back and forth so that the ice slushes around the milk baggie. It takes about 10 minutes for it to firm up.